An integrated instrumental and sensory approach to describe the effects of chickpea flour, psyllium, and their combination at reducing gluten-free bread staling
Fernanda G. Santos, Etiene Valéria de Aguiar, Anna Rafaela Cavalcante Braga, Natália Manzatti Machado Alencar, Cristina M. Rosell, Vanessa Dias Capriles
Topics & Concepts
Food scienceRice flourGluten freeMoisturePolydextroseMouthfeelShelf lifeMathematicsWheat flourStarchFlavorChewinessGlutenChemistryRaw materialOrganic chemistryFood composition and propertiesSensory Analysis and Statistical MethodsPolysaccharides Composition and Applications